Tuscan Olive Oil

Tuscany is worldwide known today for the production of tuscan olive oil.
This has been possible thanks to the tenacity, commitment and Intelligence of those who, over the centuries, have carried forward olive cultivation and oil production with the same enthusiasm, passion and creativity of their predecessors.
The olive tree and its products are very old elements which, coupled with wine and wheat, go back to the beginning and evolution of Mediterranean and Tuscan civilization.
The Tuscany landscape and its olive trees are unique in character and appreciated worldwide.
To comply with the organoleptic character of oil and maintain the freshness of the fruit, olives are picked directly by hand from the tree and processed within a few days after harvesting.
Furthermore, the Tuscany oil, in order not to be altered, must solely be obtained through traditional mechanical processing, which consists of washing, decantation, centrifugation and filtration.
The Tuscany olive oil has a dark green color, but it can also assume golden reflections. The oil has a characteristic fragrance – of a fruit, of herbs, of artichoke, etc.
This distinctive flavor, with spicy and bitter aftertaste, makes it ideal for use with vegetables, soups, meat and fish.

The indication of “Tuscany Olive Oil” is met by one of the following additional geographic names: “Seggiano”, “Colline Lucchesi”, “Colline di Lunigiana”, “Colline di Arezzo,” Colline Senesi “,” Colline di Firenze”, “Montalbano”, “Monti Pisani”. These indications are reserved to oil meeting the conditions and requirements established by the production rules of Olive Oil of Tuscany, PGI.

The trees, which cling to the sides of the hills of Tuscany, are a perfect combination between nature and man: they support embankments, mitigate erosion, and help maintain the balance of an ecosystem made of dry stone walls, ditches, and steep slopes that match with iris, alternating between cypress trees and vineyards.

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